Golden Temple No.1 Fine Durum Atta



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Description & Features+

The fine silky texture is perfect for tender, feathery light-textured breads like rumali rotis. It’s also a tasty alternative for samosas, Malabar parathas and puran polis.

Nutritional Info & Ingredients+


Enriched durum flour (durum wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic), wheat bran, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid). May contain barley, mustard, oat, rye, soybean and triticale ingredients.


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You can return this item within 90 days from the day you receive your online order.

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From the Manufacturer +

Ratings & Reviews+

Golden Temple No.1 Fine Durum Atta is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from excellent Excellent quality product, got at home at my door step
Date published: 2016-03-29
Rated 5 out of 5 by from We grew Duram on the farm We grew Duram Wheat on the farm in Saskatchewan when I was growing up. We'd get the best dollar per bushel when the Grain Elevator Operator said it was a Number 1, the hardest grade; a number 2 was softer which meant it probably collected some moisture in the field after cutting or in a damp grainery (storage place). The Wheat Board seldom bought Number 2 grain because, it was said, "Canada had no market for it". It wasn't good for anything but livestock feed. This implied we only got the 'best grain' in the stores from our local flour mill, Robin Hood, which we believed to be our Number 1 Duram wheat that we had sold to the Elevator. I find today's flour isn't the same as when I was a young adult. There is something different about it. The flour we buy on the shelf has never said what grade or variety of grain it contains so I thought I'd try this because it said what variety and grade it was "Duram No 1 Fine Ground wheat and bran flour". The Golden Temple Atta flours are all Duram wheat that are either Whole Wheat or just ground wheat and bran so that's why I chose this one. It's 'No 1 Fine Ground'. It is very yellow in colour. Ours was white when we ground it to feed to the livestock, as a supplement with the dry hay in the winter. We used the older, tougher grains that the Wheat Board wouldn't buy but it was white. I don't know why the colour difference. I like the taste of the Atta flour. I can taste the bran in it but it's more than that. Anyway, it's flour and I will use it. I love how it cooks up and am going to try out some Indian recipes with it, for authenticity. It's going to be fun.
Date published: 2017-03-22
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